Chorizo & Chicken Skin Rice by Casa Do Frango
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Preheat the oven to 180°C/356°F.
Cook the Carolino rice according to pack instructions.
Take your chicken skins and lay them flat on a baking tray and sprinkle with salt and bake in the oven for 45 minutes.
Dice the chorizo and add to frying pan. Cook until the fat renders. Then, slice the onion and pepper and add to the frying pan and fry until soft.
Once the rice is cooked, add it to the pan along with the Worcestershire sauce and chicken stock. Chop your plantain into small cubes and finely chop your parsley, adding these to the pan along with your peas.
Remove chicken skin from the oven and break it up into smaller pieces.
Time to serve up. Dress each dish with a squeeze of lemon juice for extra freshness and garnish with the pieces of chicken skin and the rest of your parsley and then get stuck in!